Description
These delightful mini banana cream pies are creamy, sweet, and simple to make, with a crunchy graham cracker crust and a smooth banana-flavored filling. Perfect for any occasion without the need to bake!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1 (3.4 oz) package instant banana pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) container frozen whipped topping, thawed
- 2 bananas, sliced
- Additional whipped topping for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom and up the sides of mini pie dishes.
- In another bowl, whisk together banana pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
- Fold in the thawed whipped topping until well combined.
- Layer sliced bananas on top of the graham cracker crust in each pie dish.
- Pour the banana cream mixture over the bananas, dividing evenly between the dishes.
- Refrigerate for at least 2 hours or until set.
- Before serving, garnish with additional whipped topping and banana slices if desired.
Notes
For a firmer crust, refrigerate the crust for 15 minutes before adding the filling. Add a sprinkle of crushed graham crackers on top for added texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
